*Sweet glorious Hanukkah. Who wouldn’t love a holiday that requires you to eat fried food? The normally forbidden donut or French fry is all the sudden–for eight glorious days–the food of the righteous. I can assure you that I remember the Hanukkah miracle better when I really really concentrate on that first bite into a Krispy Kreme donut. I can’t say if the holiday requires me to also eat it with icing and sprinkles but a girl has to take certain liberties. Try this spin on a Hannukah classic.
1 medium sweet potato, peeled
1 medium yukon potato, peeled
1 tablespoon brown sugar
2 tablespoons all-purpose flour
½ teaspoon nutmeg
¼ teaspoon ground cloves
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1/4 cup canola oil for frying
Sour cream or applesauce, optional
1) Grate the potatoes using a box grater or hand grater. Be sure to grate the potatoes lengthwise so the strands are nice and long. Toss the shredded potatoes together and place them in a clean dish towel.
2) Hold the towel over a sink to ring out all of the extra liquid from the potatoes. Let the potatoes sit in the towel for 10 additional minutes and then ring them out again.
3) In a large bowl combine all the dry ingredients. Stir in the potato shreds and 2 eggs.
4) Heat oil in a large heavy skillet over medium heat. The oil should be hot but not smoking. Spoon ¼ cup of mixture into the hot oil and flatten slightly with a spatula. Latkes should be about 3 inches across.
5) Cook two minutes on each side until just golden. Place finish latkes on dry paper towels.
6) To keep the first batch of latkes warm while you cook the remaining batches you can place them in an oven preheated to 200 degrees F.
7) Serve with a dollop of sour cream or warmed applesauce.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.